{ Roasted Carrot & Fennel Soup }

Fall is here (even if the weather in Oklahoma hasn’t really figured that out) so I’ve decided to bring back SOUP SATURDAY! This soup was so easy and may be one of my favorite soups I’ve ever made! My husband loves a blended soup so I am always looking for new and healthy recipes. This is a vegan soup with no butter or cream added, but tastes like a cream based soup! Roasted veggies simply blended with broth create this creamy, vegan, sweet, earthy fall soup. Here is a recipe for roasted carrot soup topped with fresh fennel fronds and fennel salt.

{ ingredients }

  • Drizzle of olive oil
  • 1 red onion, peeled and quartered
  • 3 garlic cloves
  • 1 fennel bulb, chopped (use only the bulb, remove the stems and save the fronds for garnish)
  • 1 sweet potato, peeled and cubed
  • 10 carrots, peeled and coined
  • 6 cups of vegetable broth (homemade OR store bought organic low-sodium)
  • Fennel salt (optional)
  • Salt & pepper to taste

{ directions }

  1. Preheat oven to 400 degrees F. Place carrots, sweet potato, onion, garlic and fennel on baking sheet. Drizzle with oil and salt and pepper. Roast for 30 minutes, or until fragrant and starting to brown.
  2. After 30 minutes, removed baking sheet from the oven and use a spatula to scoop all vegetables into the large pot. Pour the vegetable broth over mixture and stir. Bring pot to a boil and then simmer for an additional 5 minutes.
  3. Blend with an immersion blender until smooth. Add salt and pepper to taste (I added a bit of salt and PLENTY of pepper).
  4. Serve in bowls garnished with fennel fronds and fennel salt.
  5. Yum! Enjoy!

TIP:
If soup is too thick, add a bit more broth. If soup is too thin, add some arrowroot powder.

Makes about 6-8 servings. 201 calories per bowl.

If you are craving soup like me, here are a few others you may enjoy: Tomato Chickpea & Fennel, Butternut Squash and Apple, Green Potato, Carrot Coriander and more!

{ Keep Cooking in Love & Light! }

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Roasted fennel, carrots, sweet potato, garlic and red onion
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Roasted Carrot & Fennel Soup with Bread & Cheese! My Comfort Food!

 

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